Pennsylvania Dutch Scrapple Recipes
PENNSYLVANIA DUTCH SCRAPPLE
While living in Germansville, PA this recipe was used often to make scrapple for the fire companies breakfasts and is a long time favorite.
Provided by morgainegeiser
Categories Pork
Time 45m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Crumble pork sausage in a frying pan; add 4 cups water and heat to boiling.
- Reduce heat, cook for 20 minutes.
- Then drain meat, reserving 3 cups stock.
- Add salt and sage to stock, bring to boiling.
- Combine cornmeal and 1 cup of cold water.
- Gradually add stock, stirring constantly.
- Cover and cook over low heat for 10 minutes. Stir occasionally.
- Then add sausage, stir it all together and pour into loaf pan.
- Refrigerate overnight.
- Next morning slice and fry until set.
- NOTE: Cooking time does not inclue refregerating over night.
Nutrition Facts : Calories 307.8, Fat 18.2, SaturatedFat 6.6, Cholesterol 79.9, Sodium 361, Carbohydrate 11.8, Fiber 1.1, Sugar 0.1, Protein 23.1
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